Sardinia is a culinary delight and nothing would please me more than to cook like the grandmothers who have baked and cooked for generations. The times I go walkabout, and it’s generally in the winter, the wafts of delightful delicacies that breeze through the crisp Mediterranean air leaves my mouth-watering and my stomach wanting the recipe.

My Italian language skills are decent enough to ask the women in the shops “Come fa le polpette?” They are more than eager to share the recipe from their grandmother’s kitchen, and I’ve taken their advice into my home and made it my own.

I’ve experimented with my meatballs and have come up with three different methods of cooking: bake, fry or add raw to tomato sauce. I’ve slowly improved and continue to ask the women in town for their advice. It’s a warm fuzzy friendship.

If you’ve followed this blog long enough, you will know that I don’t measure the ingredients, I eye-ball everything, plus, the leftovers always taste better the next day.

I used to think it was gross to add raw meat to cooking tomato sauce, then one day a friend was over and we were chatting meatballs. He asked me how I made mine and I told him I fried them, then put them in tomato sauce. He looked at me quizzically and said “perche non metti direttamente nel sugo?” It was a good question and the following day I just did just that, and the meatballs turned out superb, I’ve made them like this ever since.

Happy Meatball making.

How do you make your meatballs? Share your recipe in the comment section below.

Like this:

LikeLoading...

Related

About Jennifer Avventura

Canadian Freelance writer living in Sardinia, Italy. A serial expat who lived in Australia, England and Cayman Islands. She eats Nutella with a spoon and hides under the bed during lightning storms. When she's not out running 6k you will find her sitting at the computer - writing her novel and searching for worldwide waitress work.

The problem with being a blogger is becoming a blog reader. And the problem with being a blog reader is that it makes me want to go to foreign countries to visit with people I have never met in ‘real life’, just so that I can try all the amazingly delicious-looking local foods they post on their blogs :)

If you want you can try out a thing: whenever you make them panfry them at high heat till barely brown on extrerior and then add them to the tomato sauce. The external crust gives a little kick mixing with the tomato sauce!

Meatballs can be and are a family passion! My fathers were fantastic and he would fry them until a crusty brown and done inside, then before popping them all into his delicious sauce he would put several of them aside for all of us to have without the sauce! When we arrived home from church they were waiting for us! This was an every Sunday tradition when our whole family would come together for his homemade pasta! These look so good as well! Happy cooking!
Love,
Rosemarie
The Sard/American

I came here from Team Oyeniyi a couple of days ago and already made them twice! Once with the home made tomato sauce which was a great hit with the family and another time in the oven. Ok but a bit dry as you said, the saucy ones are so much better!! Thanks